Advertisement

Lemony moons and stars

Time1 hour
YieldsMakes about 4 dozen (3-inch) cookies
Lemony moons and stars
(Glenn Koenig / Los Angeles Times)
Share
Print RecipePrint Recipe

Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year.

This fall, we asked L.A. Times readers to share their special cookie recipes with us for our third annual Holiday Cookie Bake-Off and then to help us narrow down their favorites to the top 50.

We received close to 200 submissions, and more than 2,500 votes were cast. We took the top vote-getters to Le Cordon Bleu College of Culinary Arts in Pasadena, where students spent one Saturday morning baking batches of cookies.

Just over a week ago, the L.A. Times Test Kitchen was jammed with happy bakers and their helpers for this year’s photo shoot. Amazing cookies, memories and traditions were shared.

Celebrating memories, cookies remind us of home. Or remind those close to us of home. One winner made cookies to share with a friend from Sweden. When he tasted the ginger-spiced cookies, the friend remarked, “This is my taste of Christmas.”

Advertisement
1

Heat the oven to 325 degrees.

2

In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter and 1 cup powdered sugar over medium speed until creamy. Beat in 3 tablespoons lemon zest and the extract.

3

In a medium bowl, combine the flour, cornstarch and salt. Beat in the dry ingredients over low speed.

4

Shape the dough into a disk, cover with plastic wrap and refrigerate until chilled and firm, about 1 hour.

5

Roll the chilled dough to a thickness of three-eighths inch between two sheets of lightly floured wax paper to prevent sticking. Cut the dough into desired shapes using cookie cutters.

6

Place the cookies an inch apart on cookie sheets and bake until the edges are slightly golden, about 10 minutes, depending on size. Cool on racks until the cookies are just warm.

7

To make the glaze, combine the remaining 1 1/2 cups powdered sugar and remaining 2 teaspoons lemon zest and fresh lemon juice in a medium bowl, whisking until smooth (add additional lemon juice or water to thin or powdered sugar to thicken, if needed).

8

To frost, turn the warm cookies over and dip the tops into the glaze. If desired, sprinkle with yellow sugar. Set aside until the glaze is hardened. Store the shortbread in tins with wax paper separating the layers.

Adapted from Carol Eblen.